Easy Broiled Salmon Recipe

Name: Easy Broiled Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 8 serving
Ingredients: 3 pound side of fresh salmon; Juice of 1 lemon; 3 finely minced cloves of garlic; 3 tablespoons olive oil; 1 cup red wine; 1 cup red wine vinegar; 1 cup soy sauce; 1 stick unsalted butter; ¼ cups sliced green onions; coarse salt and fresh cracked pepper to taste

User Reviews

5.0

105 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
8
Calories
340 kcal
Course
Main Course
Cuisine
Asian, American

Easy Broiled Salmon Recipe

Frida Davis

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This easy broiled salmon recipe with garlic, lemon, and the simple-to-make delicious sauce comes together in under 30 minutes.

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Ingredients

Servings

3 pound side of fresh salmon
Juice of 1 lemon
3 finely minced cloves of garlic
3 tablespoons olive oil
1 cup red wine
1 cup red wine vinegar
1 cup soy sauce
1 stick unsalted butter
¼ cups sliced green onions
coarse salt and fresh cracked pepper to taste

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Instructions

Preheat the broiler to 500° or medium.
Place the salmon skin-side down on a sheet tray lined with parchment paper or foil.
Evenly squeeze the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
Drizzle the olive oil covering the salmon, then season with salt and pepper.
Place on a rack about 8-10 inches from the top heating element and broil it for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
In a medium-size bowl, add in the red wine, red wine vinegar, and soy sauce and mix until combined. Save about 1/3 of the mixture for later use.
Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted.
Add green onions to the sauce and serve the salmon with the sauce. There will be plenty of sauce left over to use in other recipes.

Notes

Make-Ahead: The salmon is meant to be eaten as soon as it is done cooking.
How to Reheat: To reheat the broiled salmon, place it back in a pan, cover it with foil, and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.
Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as needed and let it thaw in the refrigerator before using it.
If you feel like your salmon is starting to burn, remove it from the oven or drop it down a rack or two in your oven.
I prefer to broil salmon over baking it. However, I sometimes bake it after pan-searing it to help cook it the rest of the way.
The salmon skin will peel right off the meat of the fish once it’s cooked.
You can use a cabernet sauvignon or a merlot for the red wine in the sauce. There will also be sauce left over before heating it in the pan.
It's best to cook the salmon with the skin to help seal in moisture.
A medium setting or 500° is the perfect broiling temperature.
I use the middle rack in the oven for this recipe.
Flipping the fish when broiling it in the oven is unnecessary.
I usually take the salmon out of the oven when it’s medium or 140° internally.

Nutrition Information

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Calories 340kcal (17%) Carbohydrates 3g (1%) Protein 37g (74%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 94mg (31%) Sodium 1699mg (71%) Potassium 958mg (27%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 99IU (2%) Vitamin C 1mg (1%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 340 kcal

% Daily Value*

Calories	340kcal	17%
Carbohydrates	3g	1%
Protein	37g	74%
Fat	16g	25%
Saturated Fat	2g	10%
Cholesterol	94mg	31%
Sodium	1699mg	71%
Potassium	958mg	20%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	99IU	2%
Vitamin C	1mg	1%
Calcium	35mg	4%
Iron	2mg	11%